Gluten Free Biscuit Mix

Make this ahead and keep it in the freezer.

This is one of the best biscuit recipes I’ve ever tried, including the gluten-full variety. If you are just learning the GF lifestyle, this is a great transition recipe for bread products. Originally I made this biscuit mix to take on a camping trip instead of jiffy mix or bisquick. So, I had to powder some of the ingredients and adjust the instructions a bit. So far I’ve made pizza crust (deep dish of sorts), biscuits, and shortcake out of this stuff.

Mix this all together, place in a ziploc freezer back or another airtight container. Put it in the freezer until you need it again. To make the whole batch, add:

1 stick of butter* (chilled in the freezer)
2 1/4 c. water (adjust depending on humidity–yes there is more than in MF’s original recipe, in order to rehydrate the milk & egg powders)

1. Preheat your oven to 350 degrees.

2. Cut cold butter into the flour mix either with a food processor, pastry blender, (or by grating the butter like MF did).

3. Add water until you reach the desired consistency for either drop or rolled biscuits.

4. Using a large spoon, drop the dough onto a greased pan, or roll them to about 3/4 inch thick and cut into squares with a knife, to make 16 biscuits. Cook at 350 degrees for 15 minutes or until golden brown.

ALTERATIONS:
1. Partial batches: I got about 5 cups of dry mix, so I generally make a 1/4 batch at a time and get maybe 5 biscuits. For two of us that’s plenty! (1 1/4 dry mix, 2 TBSP butter, ~1/2 cup water)

2. Stick Bread: Scoop some of this into a smaller bag to take on your camping trip, add a TBSP of water at a time, to make a thick sticky batter. Cut a food safe green stick, wrap dough around it, and hold over a fire until golden brown. Slide the bread off, spread with butter or jam & enjoy. Best bread ever. If you haven’t heard of stick bread before, you missed out on some high quality summer camp times.

3. Pizza Dough: I took this up to camp with me for the stick bread, but then they had pizza night later in the week and I wasn’t going to be able to eat anything (they ran out of salad). Then I remembered I still had some of this dry mix. I just took a cup of mix, stired in a splash of veggie oil, and added water until it was a good pizza dough consistency. I spread it in a greased pie pan, poked holes all over with a fork to decrease air bubbles, and spread with toppings. They baked it with the other pizzas and it came out GREAT! Somehow it tasted a little salty, but that’s fixable by eliminating the olives I had on top.

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I am originally from New York and grew up on New York style pizza. Unfortunately, I am now allergic to wheat, soy, corn and dairy. I have found alternate sources of cheese but what can I do to make a pizza crust?